conservation Resources 
Lig-Free® Type I 
Pb 8.5, Buffered 



TX 837 
.B8 
Copy 1 



L. 






i 




u \:=y 




COPYRIGHT 1916, F. M. BRIGGS 



p. 



MAR 17 I9ie 



©CI.A4267r)J 



■3? 



MEAT SUBSTITUTES 

In preparing this set of recipes, the object was to provide a means 
for supplying wholesome and substantial meals with a minimum of 
lal^or which would, at the same time, be appetizing and inexpensive. 

Next to meat, the more substantial foods are: Fish, eggs, cheese, 
nuts, cereals, certain vegetables; such fruits as figs, dates, raisins; 
also milk and cream. 

These recipes are not intended as a complete cook book. A few 
soups, beverages, cakes, puddings, etc., are given, the ingredients of 
which are hearty. 

It is hoped that these recipes will contribute to the happiness and 
attractiveness of many homes by relieving the daily menu of monotony, 
and to some extent, reducing the expense of the table. 

All measures are level, t — teaspoon; tb — tablespoon; c — cup; nuts — 
English walnuts sliced; season — salt and pepper to taste; yolks — beaten 
yolks of eggs. 

1 



BEVERAGES 

EGG NOG: Juice of 3 oranges; sweeten; add 3 eggs well beaten. 

EGG LEMONADE: Dissolve ^ c sugar into 2 c boiling water; add 
juice 2 lemons. Just before serving, add 1 or 2 well-beaten eggs. 

EGG AND MILK: 1 beaten egg, Y^ c cold milk, 1 t sugar, salt, nut- 
meg and vanilla to taste. 

CEREAL 

DATES WITH CEREAL: Add to any cooked cereal, a dozen or more 

dates, chopped fine. Nuts may also be added. 
OATMEAL SUBSTANTIAL: 2 c cooked oatmeal, 1 tgg, ]/. c grated 

clieesc; bring to boiling jioint; serve with cream. 
RICE AND CHEESE: 1 K' c cold boiled rice, ]A c cheese. 1/2 c milk, 

1 tb l)utter. Bake 20 minutes. 
RICE FONDUE: Heat 1 c boiled rice with 2 tb milk, add 4 beaten 

eggs, 1 c grated cheese, Yi t salt Serve on toast. 

MUFFINS 

HONEY BRAN MUFFINS: '{> c honey, 1 c flour, 1/3 t soda. Y t 
salt, 2 c bran. 1 tb melted butter, 1Y2 c milk, •)4 c chopped nuts. 
Bake 30 minutes in hot oven. 



NUT GEMS: 1 c each, wheat flour, Graham flour, chopped nuts, milk, 
>j c maple syrup, 2 t baking powder. Bake in moderate oven. 

GRIDDLE CAKES: 1 pint flour, K' t salt, 1 t soda, 1 pint sour milk or 
cream, 2 well-beaten eggs. 

SOUP 

CORN SOUP: 1 qt. milk, 1 qt. water, 1 can corn. Boil 10 minutes-; 
season; add 2 tb butter rubbed with one of flour; stir in 2 beaten 
eggs, thickened with cracker crumbs. 

HOTEL ASTOR SOUP: Thicken 3 c milk with llA tb flour, cooking 
thoroughly. When ready to serve, add 1 c grated cheese and 
season. 

VEGETABLES 

STUFFED TOMATO: Scoop pulp from ripe tomatoes and mix with an 
equal quantity of bread crumbs; season; add sliced nuts and a 
liberal amount of butter. Refill tomatoes; bake 25 minutes. 

POTATOES SUPREME: Mash baked potatoes with butter, seasoning 
and a little milk in which an egg has been beaten; mix in a few 
sliced nuts. 



MACARONI AU GRATIN: Drain boiled macaroni and cover with 
liberal sprinkling of grated cheese and 1 c milk. Season; bake 30 
minutes. 

CORN FRITTERS: 1 pint grated corn, 2 eggs, i/4 c milk, V. t salt, 
\ c flour. .] tb melted butter. Fry. 

PROTEIN POTATOES: Beat well. 1 c mashed potatoes, \ c milk, 1 ^z^, 
\ c grated cheese, \ t salt. Bake in mufifin tins 10 minutes. 

POTATOES AND NUTS: 2 c boiled potatoes cut into cubes, \ c nuts, 
■] c milk, 1 beaten ^z^. Warm through and serve. 

POTATO CAKE: Mashed potato, cheese, milk, butter, salt and pepper. 
Proportions to taste. Bake 20 minutes. 

CHEESED CELERY: Fill grooves of celery cut into 2 inch pieces with 
cream cheese and chopi)ed pimentos; salt. 

SPINACH ROLL: Cook 2 quarts spinach, drain and chop. Add 1 tb 
l)utter, 1 c grated cheese, salt and sufficient bread crumbs to form 
into a roll. Bake. 



CORN SOUFFLE: Make a sauce with \ c flour, 2 c milk, 1 tb butter, 
1 c grated cheese. Add 1 c chopped coru, 3 beaten egg-yolks, ^ t 
salt, 1 tb green peppers minced. Fold in whites of eggs beaten 
stiffly. Bake half hour. 

TASTY TOAST: Dip sliced tomatoes in cracker crumbs and fry. Serve 
on toast. 

BAKED BEANS: 2 c boiled beans, large lump butter, salt and pepper, 
^ c honey or molasses, ^ c chopped nuts, 1 t lemon juice. Bake. 

SALADS 

ORIENTAL: 1 c cream cheese, 1 c nuts, 6 chopped figs, \ c dates. Com- 
bine with lemon juice, salt and chopped lettuce. Scatter in small 
balls upon lettuce with mayonnaise. 

OLIVE: Mash soft cream cheese and equal parts of chopped olives and 
pimentos. Season and serve on lettuce with Frenich dressing. 

BANANA: Sprinkle on sliced bananas, sliced nuts and lemon juice. 

CHEESE: Mash Neufchatel cheese, shape in form of robin's eggs, roll 
in finely chopped parsley and arrange on lettuce leaves. French 
dressing. 



SANDWICHES 

HARVARD: Xeiifchatel cheese, preserved ginger mixed with a little 
heavy cream. 

POTATO: :\lash boiled potatoes with yol'-c of hard-boiled egg and 
chopped nuts, salt and Initter. 

OYSTER: Chop oysters, slightly cooked, with hard-boiled egg; season 
with salt and horse-radish. 

OLIVE CANAPES: Upon small pieces of toast, place equal parts of 
chopped olives and nuts w'ith mayonnaise. 

CHEESE: Mash American cheese, add salt, a few drops vinegar, paprika 
and a trifle of mustard. 

CHEESE-SARDINE: Mash together sardines and American cheese with 
lemon juice, salt, pepper and mustard to taste. 

PECAN: Mix chopped pecan nuts with strained honey in equal parts. 

SWEET CHEESE: ^lix honey with cream cheese. 

G 



SHELL FISH 

OYSTER MACARONI: Alternate layers of cooked macaroni and 
oysters in buttered baking dish; season, dot with butter and 
sprinkle with grated cheese. Bake 20 minutes. 

OYSTER SCRAMBLE: Chop 20 oysters; mix with 4 beaten eggs, 3 tb 
cream or milk, | c bread crumbs, 1 tb butter. Turn into frying-pan 
and stir until eggs are done. 

BAKED OYSTERS: Chop onion, mushrooms and parsley, mix with 
grated cheese and bread crumbs; sprinkle the mixture over oysters, 
dot with butter and bake 6 minutes. 

OYSTER CROQUETTES: Scald and chop 1 pint oysters with 1 c 
mashed potatoes. Add 1 tb butter, 1 t salt, ^ t mace, i c cream. 
Form into small rolls, dip in egg and cracker crumbs; fry. 

OYSTER FRITTERS: Chop 10 oysters fine, add 2 eggs. 1 c milk, 2 c 
flour, seasoning. Add 1 t baking powder with sufficient flour to 
make a stiff batter. Fry. 

CLAM FRITTERS: Chop 1 pint hard clams, add ^ the juice, 2 beaten 
eggs, 1^ c flour, 3 t baking powder with salt and pepper. Fry. 



FISH 

FISH CROQUETTES: 2 c cooked fish, yolks of 2 eggs, 1 tb parsley, 
1 t lemon juice. Dip in crumbs, egg and crumbs; fry. 

SCALLOPED FISH: Alternate thin layers cold cooked fish and cracker 
crumbs; pour over h c milk, 1 tb melted butter, h t onion juice, 
salt and pepper. Bake. 

HOLLAND SALMON: 1 can salmon, 1 c cold potatoes cut into small 
cubes, 2 hard-boiled eggs chopped. Marinate with salad dressing: 
serve on lettuce. 

SALMON DELMONICO: 4 tb butter rubbed into 1 can salmon, season, 
add 1 tb minced parsley, 3 tb chopped celery, 4 beaten eggs and ^ 
c cracker crumbs. Steam one hour. 

SALMON SUPREME: Line baking dish with cold boiled rice and fill 
with: 1 can salmon, 2 beaten eggs, h c milk, 1 tb butter, a little 
salt and paprika; stir together lightly. Steam one hour; serve 
with tomato sauce. 

8 



EGGS 

BAKED EGGS ON TOAST: Pour 1 c white sauce over 4 slices toast 
in baking dish; add 4 beaten eggs, 1 c grated cheese. Bake until 
cheese melts. 

DEVILLED EGGS: Cut 4 hard-boiled eggs in half, remove yolks and 
mix with 1 tb olive oil, salt, pepper, mustard and vinegar. Re- 
place in whites. 

DEVILLED EGGS WITH CHEESE: Add grated cheese to the yolk 
mixture in above recipe. 

HONEY OMELET: Pour hot strained honey over an ordinary omelet. 

THYME OMELET: Fry 1 onion mixed with | c celery, season with 
thyme; add 3 beaten eggs. 

CHEESE OMELET: Sprinkle grated cheese over an ordinary omelet 
while cooking. 



GOLDEN EGGS: Upon thin layer of cracker crumbs, sprinkle crumbs 
of cheese; drop on 3 or 4 eggs, a little milk and grated cheese. 
Season; bake until eggs are set. 

CREAMED EGGS: Thicken 1 c milk with 2 tb flour, add i c grated 
cheese. When hot, pour over 3 chopped hard-boiled eggs. 

CURRIED EGGS: 1 t flour, 1 t curry powder, \ t salt, \ t pepper, ^ c 
grated cheese, 2 c cold milk. Bring to boil and pour over 6 hard- 
boiled eggs chopped flne. 

MINCED EGGS ON TOAST: Mince 3 hard-boiled eggs, stir into 1 c 
milk thickened with 1 tb flour, \ c grated cheese, salt and pepper. 
Pour over small triangles of toast. 

SUBSTANTIALS 

CORN-MEAL CUTLETS: 2 c cornmeal mush, 1 c grated cheese, i c 
grated nuts, ^ t onion juice, ^ t salt. Dip in egg and crumbs; fry. 

NUT CROQUETTES: 1 c nuts. 1 c bread crumbs, i c celery, 2 c cooked 
cereal: season and add 2 beaten eggs; fry. 

BREAKFAST BALLS: 2 c fresh mashed potatoes, ^ c chopped nuts, 
lump of butter, 1 beaten egg; fry. 

10 



BOSTON ROAST: 1 c kidney beans mashed, h pound cheese, sufficient 
b.read crumbs to form into a roll. Season; bake, basting with 
butter and water. Chopped onions may be added. Tomato sauce. 

SUBSTANTIAL HASH: Chop 2 c cold beans, 1 boiled onion; mix well 
with 1 c bread crumbs and 1 raw egg. Brown in frying-pan. 

PROTEID ROAST: 2 c kidney beans, h c chopped peanuts, -V c bread 
crumbs, 1 beaten egg, h onion minced very tine, 1 t thyme; season; 
shape into a loaf; bake, basting frequently with melted butter. 

VEGETABLE HASH: l c cabbage, h c potatoes, k c beets, J c carrots, 
1 boiled onion (all chopped line), \ c butter. Season well. 

EGG RICE: 1 c boiled rice, 1 c hot milk, 1 tl) butter, 2 beaten eggs. 
Stir all together over bre. 

RICE CUTLETS: 1 c boiled rice, 1 beaten egg. \ c grated cheese. \ c 
nuts, 1 t onion juice. 1 tb t^our. 2 t butter, :\ c milk. Warm through. 
When cool, roll in crumbs, egg and crumbs; fry. 

RICE CROQUETTES: 1 c boiled rice, lump butter, 1 beaten egg; 
moisten with hot milk. Bring to a boil. Cool. Form into cakes, 
cover with cracker crumbs and fry. 

U 



LIBRARY OF CONGRESS 





llllliliiili Hi 

014 630 161 7 



